Jambalaya Pasta
Penne tossed with chicken, andouille, and shrimp in a smoky Cajun tomato sauce, all cooked in one skillet.
Equipment
- Large deep skillet or Dutch oven
- Large pot
- Cutting board
Ingredients
Main Ingredients
- 8 oz penne pasta
- 4 tsp Cajun seasoning divided
- 6 oz large shrimp peeled, about 12 to 14
- 12 oz chicken breast diced into 3/4 inch pieces
- 6 oz andouille sausage sliced
- 1 large yellow onion diced
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- 3 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes no salt added
- ⅔ cup low sodium chicken broth
- ½ tsp dried thyme
- ½ tsp dried oregano
- 3 tbsp olive oil divided
Instructions
Cooking
- Par cook the pasta. Boil penne until 1 to 2 minutes shy of al dente and drain. Season. Coat the shrimp and chicken each with 1 teaspoon Cajun seasoning.
- Sear the shrimp. Cook in 1 tablespoon hot oil for 1 to 2 minutes per side, then set aside.
- Brown the chicken. Cook in 1 tablespoon oil for 5 to 6 minutes, then set aside.
- Cook the sausage and vegetables. Brown the sausage in the last tablespoon of oil, add the onion and peppers for 4 to 5 minutes, then the garlic for 30 seconds.
- Simmer the pasta. Add tomatoes, broth, remaining seasoning, herbs, pasta, and chicken. Cover and simmer on low for 8 to 10 minutes until the chicken hits 165 degrees F.
- Add the shrimp. Stir the shrimp back in and cook 2 to 3 minutes until opaque.
Notes
Substitutions: Swap penne for rigatoni or fusilli, and use mild sausage for less heat.
Tips: Pull the pasta early since it finishes in the sauce. No extra salt is needed because the sausage and seasoning are salty.
Storage: Refrigerate 3 to 4 days. Reheat to 165 degrees F with a splash of broth.